The recipe for Almond Orange Nankhatai is beyond easy, simple, and quick. They are perfect to have with a cup of tea or coffee. Each bite of this shortbread cookie is packed with different but delicious flavors. Jump to:About Almond Orange NankhataiWhy You Will Love These CookiesIngredientsStep by Step DirectionsStoring SuggestionsHelpful TipsMore Delicious CookiesRecipe Card
About Almond Orange Nankhatai
If you are regular to my blog, you may know that I have a special love for homemade cookies. They are great with my Indian cardamom tea; it’s delicious! I have already posted Nankhatai and Shortbread Cookies recipes. However, I have not used ghee in this recipe as per the tradition of making Nankhatai. But I will still call these shortbread cookies Nankhatai because they have similar textures. But anyways, whatever you name these cookies, they are perfectly crispy outside with a tender texture inside. Almond Orange Nankhatai is flaky, slightly crumbly, buttery, and flavorful. These cookies have a perfect zing of orange flavor that compliments well with cardamom and vanilla. So if you want to make your shortbread cookies with some flavorful twist, try this recipe. I have also used rice flour and ground almonds to make the dough. While rice flour makes the cookies flakier, an almond meal adds a tenderness to the cookies.
Ingredients
Step by Step Directions
This Nankhatai or shortbread cookie recipe is simple and quick. I have not used the creaming method but instead added cold butter to the flour mixture. Also, there is no need for an electric mixture; the dough comes together quickly using hands.
Making The Dough
To make an almond meal, grind almonds in a food processor or blender in quick pulses and make a coarse powder. Set aside. Do not over-grind the almonds; otherwise, the oil will be released from the almonds. Whisk all-purpose flour, rice flour, salt, almond meal, sugar, ground cardamom, and orange zest together in a large mixing bowl.
To this, add cold butter pieces and vanilla extract.
Working with your finger, mix butter with flour mixture and slowly work until everything comes together into a smooth dough. Initially, you might feel it’s not coming together, but the dough will be formed as soon as the butter starts to soften. It will take a minute or a couple of minutes. Once smooth and soft dough is formed, stop kneading. Avoid over-kneading as the butter will start warming, making the dough sticky.
Place the dough onto a clean working surface and roll it into a log shape, 7-8 inches long.
Wrap the log in plastic wrap and pop it into the fridge for at least an hour. Or keep it in the freezer for 30 minutes.
Baking The Cookies
Preheat the oven to 325°F (165°C) and line the baking sheet with parchment paper or a silicone mat. Once the dough is firm and ready, remove it from the fridge and unwrap it. Using a sharp knife, cut ¼-inch slices from the log and place them on a baking sheet, keeping at least an inch of space between them.
Bake these Nankhatai for 20 to 25 minutes or until lightly golden brown. If you want a tender interior of Nankhatai, bake for 20-22 minutes; for a little crispier texture, bake for 25 minutes. I baked Nankhatai for 22 minutes. Remove from the oven and transfer onto a cooling rack. Let the cookies cool completely before serving and storing.
Storing Suggestions
These cookies can stay at room temperature for several days. Store them in an airtight container. Shortbread Cookies also freeze well. Store them in a freezer-safe container or bag for up to a month.
Helpful Tips
Measurements: For the perfect cookies, make sure to measure the flour and other ingredients correctly. I will suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife. Almonds: Grind the almonds into a coarse powder. Do not over-grind to prevent the separation of oil from the almonds. If you have a store-bought almond meal, you can use that. Butter: Butter should be very cold for this recipe. Cut it into small pieces for easy mixing into the flour mixture. Dough: Do not overwork the dough; otherwise, the butter will start warming, and the dough will become sticky. Chilling The dough: The chilling of the dough is essential for this recipe. You can refrigerate the dough log for one hour to 24 hours.
